Soy sauce, honey, and the spicy punch of chili-garlic combine to make the sticky glaze in these succulent Asian Glazed Chicken Thighs with Rice. It’s a one-skillet meal with unforgettable flavor!
A Crispy, Asian-Inspired Chicken Recipe
When it comes to chicken, thighs are one of the most flavorful and juicy cuts of all, especially bone-in and skin-on! And, with this easy Asian-style glaze prepared with soy sauce, honey, and chili-garlic sauce, gorgeous bone-in thighs with crispy skin are more mouthwatering than ever.
This glazed Chicken Thighs with Rice Casserole is easy to make in just one skillet, and includes fresh bok choy, red bell peppers, and tender white rice that cooks right along with the chicken and sauce.
What You’ll Need
Although this dish is loaded with complex flavors, the list of ingredients is very simple. Asian glazed chicken thighs with Rice is definitely an easy weeknight recipe!
- Olive Oil: For browning the chicken thighs. This step brings out the best in any skin-on chicken thigh recipe.
- Chicken Thighs: This recipe makes 4 to 5 bone-in, skin-on chicken thighs, but you can easily double it to feed a crowd.
- Salt and Pepper
- Scallions: Some of the scallions will cook with the chicken and rice, and some will be set aside for garnish.
- Honey: You’ll need a couple of tablespoons of your favorite honey to make the glaze.
- Chili Garlic Sauce: Chili garlic sauce is similar to sriracha. It is a little chunkier, and full of tangy, garlicky flavor, with a spicy kick.
- Soy Sauce: I typically use low-sodium soy sauce. Regular soy sauce, tamari, and coconut aminos are also good options.
- Bok Choy: Thinly slice up one large head of bok choy.
- Bell Pepper: You can use any color bell pepper you like. Red makes a nice contrast here.
- Ginger: A little bit of ground ginger adds a delightful fragrance and taste.
- Garlic: Yep, even more garlic! This chicken is supercharged with flavor. Mince or press fresh garlic cloves, or substitute garlic powder, if you prefer.
- Chicken Broth: To cook the rice along with the chicken, you’ll need some liquid. Water will do, but broth adds a bit more flavor.
- Rice: Regular long-grain white rice is good in this recipe, as is jasmine rice.
How to Make Asian Glazed Chicken Thighs with Rice
After partially cooking the chicken on the stovetop, you’ll need to transfer the skillet to the oven to finish cooking, and then to broil. Make sure to use an ovenproof skillet, such as stainless steel (including the handle) or cast-iron.
- Brown the Chicken. First things first! Start by preheating your oven to 375˚F. While the oven is preheating, heat the oil in a large oven-safe skillet set over medium high heat. Season the chicken thighs with a generous amount of salt and freshly cracked black pepper. Place them in the hot oil skin-side down, and cook for about 6 minutes, or until skin is golden brown and can be easily flipped. Flip, and cook for 3 more minutes.
- Make the Sauce. Combine the honey, chili garlic sauce, and soy sauce in a small bowl. Whisk well to incorporate, cover, and set aside.
- Cook the Veggies. Remove the chicken thighs from the skillet, and transfer them to a plate. Cover them with clean paper towels or a lid, while you cook the vegetables in the same skillet. Add half the scallions to the skillet, along with the sliced bok choy and diced bell pepper. Cook the veggies for 3 minutes, stirring often, until crisp-tender. Add the garlic and ginger, and cook for one minute more.
- Add the Rice, Broth, and Chicken to the Skillet, and Bake. Stir the rice and chicken broth into the skillet, and season with remaining salt. Arrange the chicken thighs over the rice, and cover the skillet with an oven-proof lid or with foil. Bake for about 20 minutes, or until the internal temperature registers at 165˚F.
- Broil. Turn the oven to BROIL. Remove the lid (or foil), and broil the dish for 4 to 5 minutes, or until the chicken is browned and crispy on top.
- Finish the Dish. Remove the skillet from the oven, and let it stand for 5 minutes. Transfer the cooked chicken thighs to a serving plate, and spoon the honey glaze over the chicken. Fluff up the rice with a fork. Garnish with parsley and scallions, and serve warm.
Tips for Success
Want to know more about making this savory, saucy dish? You’re in the right place! Here are my top tips for creating the perfect Asian-style skillet chicken.
- Timing May Vary: Every oven is different, and every chicken thigh is different—so it may take longer for your chicken to reach a safe internal temperature. Be sure to check the temperature with a thermometer, and cook until chicken’s internal temperature registers at 165˚F.
- Chili Sauce Substitutions: You can use sriracha in place of the chili garlic sauce, if you prefer. It’s usually easy to find in most grocery stores.
- Go Boneless: This recipe is also perfect for making boneless, skinless Asian glazed chicken thighs. Just make sure to start checking the temperature at about 18 minutes, because boneless chicken cooks more quickly than bone-in.
What to Serve with Chicken and Rice
To serve, you could just place the chicken, veggies, and rice on the table and call it a day! But if you would like to add a side or two to the menu, here are some easy options to round out your meal.
- Beef Skewers: Who doesn’t love a savory skewer recipe? These easy Asian Beef Skewers are loaded with a medley of tasty veggies, succulent steak, all in a mouthwatering Asian-inspired marinade..
- Cucumber Salad: This cool, crisp salad makes a lovely contrast with the warm, golden chicken. Sesame Cucumber Salad is a breeze to make, and its complex sweet, sour, spicy, and sesame dressing is sure to be a favorite.
- Stir Fry Zoodles: Add an extra veggie side that feels like a bowl of warming lo mein! These easy Stir Fry Zucchini Noodles make an easy, foolproof side dish alongside the glazed chicken and rice.
How to Store and Reheat Leftovers
- To refrigerate your leftover chicken and rice, store in shallow, airtight containers and store in the fridge for 3 to 4 days.
- To freeze, remove the chicken from the bones. Discard the bones and skin, and pack the meat with any sauce into freezer bags, pressing out the air before sealing. Store the rice separately in freezer bags. The chicken will stay fresh for up to four months, and the rice will be good for one month. Thaw in the refrigerator before reheating.
- To reheat, place leftovers into a covered skillet or saucepan over low heat. Add a splash of water if the dish seems too dry. Heat until the chicken reaches a safe internal temperature again, and the rice is piping hot.
Asian Glazed Chicken Thighs with Rice
- 2 tablespoons olive oil
- 4 to 5 bone-in skin on chicken thighs
- 3 teaspoons salt, divided
- fresh ground black pepper, to taste
- 1 cup sliced scallions, divided
- 2 tablespoons honey
- 1 tablespoon chile-garlic sauce
- 1 tablespoon low sodium soy sauce
- 1 large bok choy, thinly sliced
- 1 red bell pepper, diced
- ½ teaspoon ground ginger
- 4 cloves garlic, minced or pressed
- 1 ½ cups chicken broth
- 1 cup white rice
- Preheat oven to 375˚F.
- Heat oil in a large skillet set over medium high heat.
- Season chicken thighs with 1 teaspoon salt and freshly cracked black pepper.
- Add chicken thighs to the hot oil, skin-side down; cook for about 6 minutes, or until skin is golden brown and you can easily flip over the chicken thighs.
- Flip and cook for 3 more minutes.
- In the meantime, combine honey, chile garlic sauce, and soy sauce in a small mixing bowl; whisk until incorporated and set aside.
- Remove chicken thighs from the skillet and transfer to a plate; set aside.
- Return skillet to heat.
- Add half of the scallions to the skillet; stir in sliced bok choy and diced red bell pepper.
- Cook for 3 minutes, stirring often, until crisp-tender.
- Add ginger and garlic, and continue to stir and cook for 1 minute.
- Stir in the rice and chicken broth and season with remaining salt. Arrange the chicken thighs over the rice.
- Cover the skillet with foil or a lid, and bake for 20 to 22 minutes, or until chicken thighs are cooked through and rice is tender. To check for doneness, use an instant read meat thermometer – chicken is cooked when internal temperature registers at 165˚F.
- Turn oven to BROIL.
- Remove the lid and broil for 4 to 5 minutes or until chicken is browned.
- Remove from oven and let stand 5 minutes.
- Remove chicken from the pan and fluff up the rice with a fork.
- Spoon previously prepared honey mixture over the chicken.
- Garnish with parsley and scallions; serve.
- Notes: Lower calories by removing the skin after cooking.
- WW POINTS: Points were calculated with bone-in SKINLESS chicken thighs.